I've been cooking on an XL egg for a couple of years now but never seem to get the results pictured here.
I cook mostly brisket or pork butts with a dry rub only, low and slow at about 230*, and rarely open the lid until the internal temp shows done. I prefer sliced so I usually take it off at about 185* or 190*. I use a DigiQ controller and the top vents are only about 1/8" open on the daisy wheel.
The finished meat tastes great and usually has a decent smoke ring but there is never any bark or what you would call "outside meat". I personally like the bark as a little chef's choice appetizer while I'm finishing the cooking and cleanup duties.
Any suggestions? Maybe bump the heat up for the last part of the cook??? If so, how hot and how long?